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+ +

Peanut Tofu Buddha Bowl

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- +

- - - Cook Time: 20 minutes cook time: - Servings: 4 bowls - - - Source: - - delishknowledge.com - - + + + Cook Time: 20 minutes cook time: + + Servings: 4 bowls + + + + Source: + + + delishknowledge.com +

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Ingredients

-                Tofu Buddha Bowl
2 cups cooked brown rice
1 cups shredded carrots
2 cups spinach leaves
2 cups broccoli florets
2 teaspoons olive oil or additional sesame oil, divided
1 cup chickpeas (drained and rinsed, if using canned)
salt/pepper
16 oz extra firm tofu, pressed and drained
Peanut sauce
1–2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
1/4 cup 100% pure maple syrup
2 teaspoons chili garlic sauce
1/4 cup creamy or crunchy peanut butter

-            

Ingredients

+            Tofu Buddha Bowl

+            
+              2 cups cooked brown rice
+            

+            
+              1 cups shredded carrots
+            

+            
+              2 cups spinach leaves
+            

+            
+              2 cups broccoli florets
+            

+            
+              2 teaspoons olive oil or additional sesame oil,
+              divided
+            

+            
+              1 cup chickpeas (drained and rinsed, if using
+              canned)
+            

+            salt/pepper

+            
+              16 oz extra firm tofu, pressed and drained
+            

+            Peanut sauce

+            
+              1–2 tablespoons toasted sesame oil
+            

+            
+              1/4 cup low sodium soy sauce
+            

+            
+              1/4 cup 100% pure maple syrup
+            

+            
+              2 teaspoons chili garlic sauce
+            

+            
+              1/4 cup creamy or crunchy peanut butter
+            

+          

- + +

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Directions

-            Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

+      
+        
+
+        
+
+        
+          Directions
+          
+            
+              Preheat the oven to 400 degrees F. Cube tofu and place in a single
+              layer on a non-stick baking sheet and cook for 25 minutes. If you
+              aren’t using a non-stick baking sheet, lightly spray with cooking
+              spray. Remove from oven and place in a shallow bowl.
+            

+            
+              Whisk together the ingredients for the sauce (sesame oil, soy
+              sauce, maple syrup, chili garlic sauce, peanut butter) until
+              creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let
+              marinate while you prepare the rest of the ingredients.
+            

+            
+              Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch
+              of salt and pepper. Place in the oven and roast for 20 minutes
+              until just tender.
+            

+            
+              Heat remaining olive or sesame oil in a large nonstick skillet
+              over medium heat. Add tofu, in batches, along with the marinating
+              sauce until crispy and golden browned, about 3-4 minutes.
+            

+            
+              To assemble, divide the brown rice among 4 bowls, top each bowl
+              with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th
+              broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle
+              with remaining peanut sauce.
+            

+          

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